SQUASH, BUTTERNUT, ROASTED
- 1 butternut squash, peeled, seeded and cut into 1 inch cubes
- EVOO, to coat
- To taste, Salt, Pepper, and Coriander
Clean and peel, seed squash. Cut into 1 inch pieces. Spread pieces onto baking sheet. Drizzle with EVOO until lightly coated. Season as desired. Place into 400 °F oven for 10-15 minutes or until soft and sugars in squash are starting to caramelize.
Note: If more caramel and sweeter finish is desired, add some sugar when seasoning before roasting.
If making ahead of time, cool and keep refrigerated until needed.
If blending with other ingredients to stuff into ravioli, smash while hot and cool before blending.
If using as a side dish alone or blended with chanterelle mushrooms, immediately blend with cooked mushrooms and serve as we did with pumpkin risotto.